Not that our steaks really need any extra help in this department people always ask:
How do you tenderize steak? Inside this guide you will discover key strategies to transform even the chewiest cut of beef into fall-apart-in-your-mouth deliciousness.
Read on to find out how to make steak tender this summer.
Beat It
Grabbing a weapon and taking out your frustrations on a piece of meat while humming a Mickael Jackson classic conjures up a satisfying image! Using a mallet to break down protein molecules into chewable-sized particles is an effective way to tenderize steak. However, pounding meat into submission can be too potent – resulting in a pulverised gloop.
- The secret to success lies in mechanically tenderizing with the right tools:
- A hammer-type meat tenderizer has a flat side for flattening chicken fillets or veal cutlets; and a textured side for tougher cuts.
- A bladed meat tenderizer uses up to 50 sharp needles to pierce the meat, creating pockets that absorb marinade and juices.
- If you have neither, a rolling pin or cast-iron skillet will do.
- Choose a cutting board that can be thoroughly sanitized in the dishwasher or wrap the meat in wax paper or cling film to prevent contamination.
- Start in the center and move outwards. Use a pressure that is firm enough to break down the tough connective fibers but not the softer meat tissue.
- Turn the now tender meat over and repeat.
Marinate with Acid
What is meat tenderizer? Drawing on science and biology, meat tenderizers are naturally derived acids or enzymes that break apart the amino acids that link to form the protein molecules of meat’s muscle and connective tissues.
One of the best meat tenderizer methods is to marinate the meat. Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.
As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat’s connective tissue. Adding puréed fruit to your marinade turns tough and chewy meat tender and juicy.
Again, you want to soften the steak, not reduce it to an unappetizing mush. So be mindful of the length of time the meat has been sitting in the marinade. Set a timer for 30 minutes and check whether the edges of the meat look cooked. Generally, it is not advisable to marinate for longer than two hours. (Be particularly cautious when using pineapple as its bromelain enzyme is powerful.)
Salt It
When thinking about how to tenderize beef, you need look no further than your pantry or kitchen counter. As counterintuitive as it may seem, salting is a straightforward method of tenderization. When used correctly, salt does not cure or dry out your steak.
The magic happens when the correct type of salt* is used for just the right amount of time**:
- Choose a cutting board that can be thoroughly sanitized in the dishwasher or wrap the meat in wax paper or cling film to prevent contamination.
- Prepare a bed of *coarse sea salt or kosher salt the size of your steak.
- Place the meat on the bed and completely cover it with kosher or coarse sea salt. You can rub it in or just let it sit for approximately **15 minutes (or up to 45 minutes for thicker cuts).
- The salt breaks down the muscle fibers and connective tissue to maximize the tenderness and texture of the steak. Being a coarse variety, it also draws out and dissolves some of the juices of the meat. This brine is then reabsorbed, tenderizing and enhancing the flavor of the steak.
- Thoroughly rinse off the salt and pat the steak dry with a paper towel. Properly drying the steak ensures a crispy sear once you cook it.
Place your order today or contact Chophouse Steaks for more information about how to tenderize steak.
FAQs
On either a cutting board or some other cleanable surface, lay down a bed of salt the size of your steak. Place the steak on top, and completely cover it with salt. Let the salt work on the meat for 15 minutes ( NEVER go longer than 20 minutes). Rinse the salt off the steak thoroughly and pat it dry with a paper towel.
What is the secret ingredient to tenderize meat? ›
Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.
How do restaurants make their steaks so tender? ›
The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
What does Texas Roadhouse do to make their steaks so tender? ›
How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.
How do you get the most tender steak? ›
Cooking Temperature
For those looking for the most tender experience possible, rare steak will be as tender as it possibly can be. On the other hand, if you are looking for a steak with a bit more of a chew to it, you can opt to have your steak cooked to a higher temperature.
What ingredients make meat tender? ›
In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too long—it will make the meat soft. You can blend fruit to create a marinade.
Does soaking steak in milk tenderise it? ›
The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.
How long do you leave baking soda on steak to tenderize it? ›
Allow the meat to soak in the baking soda solution for 15 minutes. Remove the meat from the liquid and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.
What makes meat super tender? ›
Factors that also influence tenderness and juiciness are: The animal's age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining. Collagen is a long, stiff protein that is the most prevalent protein in mammals.
How do you make a steak super tender? ›
4 Ways to Tenderize Steak
- Marinate: Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. ...
- Pound: Pounding your steak is an easy way to break down the fibers and soften the meat. ...
- Salt: Salting your steak is a simple tenderization method that breaks down the protein cells in the meat.
Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.
Does baking soda really tenderize steak? ›
Yes, beyond its clever cleaning uses and role as a staple baking ingredient, baking soda can also be used to tenderize steak. Or any meat, really. According to professional chef and Taste of Home food writer Lindsay Mattison, it's a surprisingly effective method.
Which would be the most effective tenderizing treatment for meat? ›
Protease treatment is an efficient method used for meat tenderization. In the food industry, different proteases such as bromelain, papain, ficin, actinidin, and calpain are widely used for proteolytic degradation, to improve meat tenderness.
Do you use cornstarch or baking soda to velvet meat? ›
While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.
